The Scottish Association of Master Bakers (SAMB) has warned bakers to be aware of new “poorly defined” gangmaster licensing laws.The Gangmaster Licensing Act is primarily aimed at employment agencies, but also introduces a formal system of licensing workers on the processing and packaging side of bakery businesses, said SAMB chief executive Kirk Hunter.The SAMB is to submit a formal complaint to the Gangmaster Licensing Authority (GLA) about the Act, saying that it lacks clarity and does not provide enough information for food processors.”The Gangmaster Licensing Act is poorly defined,” said Hunter, who recently wrote to members making sure they are aware of the law. “Many bakers do not even realise the law is relevant to them because of its name,” he added.”We do not have a problem with licensing itself, we just hope that the authorities understand that it is going to take a bit of time for businesses to adjust.”He advised members that: “If you are using agency workers for processing make sure they are from a licensed agency.”The SAMB is also launching a campaign in opposition to the Food Standards Agency’s ’scores on the doors’ pilot scheme in Scotland.This encourages bakers to display hygiene certificates based on environmental health officers’ reports. They will state either ’pass’ or ’improvement required’. “We fear this is the first step on a slippery slope to forcing bakers to display food standard certificates,” said Hunter. He added that the system is “unfair and inconsistent”.
Weight Watchers has launched American-style Mini-Muffin packs containing a mix of Chocolate Chip and Double Chocolate Chip Muffins.Anthony Alan Foods (Barnsley, South Yorkshire) develops the muffins and supplies them under licence for Weight Watchers. “These muffins allow retailers to deliver indulgent foods that don’t compromise their customers’ healthy lifestyles,” says sales director Mark Rooza.Each Mini Muffin weighs 15g and has 47 calories.
Ran Avidan and Emma King of Gail’s tell Andrew Williams how the company’s second shop on London’s Portobello Road is part of a retail masterplan. See British Baker, 20 April
Some of the phone calls I take in this job can be heart-rending. People I have known for some time suddenly lose their jobs. Not only are they worried about finding another job, but also about being able to stay in an industry that they love – and have often served very well.Then there are the phone calls from creditors when a business they supply collapses. The loss to creditors can be great and to a small- or medium-sized supplier, crippling. Those who are unable to get their ’due’ payment, and I want to emphasise that word because it is money owed to them, are justifiably very angry.On occasions, I feel sympathy too with the company that has gone into administration or liquidation. But I have to admit that after reading the story on page 4 this week, with its tangled web of directorships and affiliations, plus all the industry comments received which we cannot print, I can share some of the creditors’ anger.And while on the subject of ’angry’, I don’t know about you, but I feel livid when I hear that in Zimbabwe Robert Mugabe’s government has increased the price of bread from 22,000 Zimbabwean dollars to 30,000 to ’ease shortages’, in other words to make it harder to buy. What on earth are our politicians doing keeping silent? There is a strong element of political correctness here. We should not be seen to criticise a black African leader or how he runs his country.Actually, I think he should be loudly condemned from the rafters. There should be crisis meetings at the United Nations and Unicef. Little children cannot get enough bread to eat in the former bread basket of Africa. It’s disgraceful!On a very different topic, this week we report on how a range of Tesco breads has gone clean label (pg 6). Will we see the rest of the industry follow suit? And we look at how a coffee shop and sandwich outlet, O’Briens, updated its image with a refit (pg 18). These outlets increasingly rival craft bakers and are the customers of bakery suppliers – it is essential we cover them.And if you want to read about an inspiring businessman look no further than Joe McDonald (pg 16). Baker, Scottish president, marathon runner, charity fundraiser and activist. What a man! read more
Associated British Foods, which owns Allied Bakeries and British Sugar, has reported a 13% rise in group revenue over the corresponding period last year, despite a 12% fall in sugar revenues, according to the company’s interim management statement.During the 16 weeks to January 2008, the group said the rise in revenues had been “driven by strong growth from Primark, Agriculture, Grocery and Ingredients”, but was “marginally offset by lower revenues from sugar”.The company added that while wheat prices remain high in the UK and Australia, they have been “successfully recovered through pricing”.
“The inspiration for the sandwich came from my own student days it was survival food back then. I realised that, every now and then, I was getting a hankering for one and guessed I wasn’t alone. Nothing makes us feel better in difficult times than comfort food”Tesco product developer Laura Fagan makes an NPD breakthrough by launching a cold fish finger sandwich through the supermarkets, selling for £2″Coffee shops are normally right on the high street and are handy, familiar and acceptable to many young people. We could share the views of the church on issues but everyone would get a chance to talk, ask questions and share their stories”Lesley Hamilton-Messer, of the Kirk’s mission and discipleship committee, tells The Sun why she will hold religious meetings in Starbucks and Costa instead of Scottish churches read more
Waterfields of Leigh has a two-fold strategy when it comes to healthy breads. While the company offers a range of multiseed and wholegrain products, it has also spent the past two years making its range of non-speciality breads as healthy as possible, without affecting flavour.Waterfields’ new healthier bread range has seen its salt reduced by more than 20%. Not only does this meet the Food Standards Agency’s 2012 targets some two years early, the new salt content is also about half the recommended level. Furthermore, all breads contain less than 3% fat, are free from hydrogenated vegetable fats and contain no artificial preservatives.Says managing director John Waterfield: “This major project has taken the best part of two years. Our key aim has been to ensure we maintain the flavours for which our breads are famous without affecting the taste. It has been hard work but we can now claim that all our breads are healthy or healthier and that there has been no compromise on flavour.”It’s a decision that makes sound business sense. White bread still accounts for just over half of all Waterfields’ sales and has risen over the past year. Waterfield feels this could be a consequence of current economic conditions as they are slightly cheaper than the premium products, which tend to be brown.On the other hand, the company has also seen a noticeable shift in sales from brown to seeded breads of about 9% during the past 12 months, proving that consumers are prepared to pay for truly premium goods. Sandwich sales have followed the same trend.Best of both worldsWaterfields’ new strategy gives it the best of both worlds profitable premium breads and a new white bread range that also appeals to the healthy eating market.While it acknowledges that ’healthy’ is a good sales point, the company believes that taste, first and foremost, drives sales. Says Waterfield: “We offer a wide range of healthily labelled breads, such as Multiseed, Multigrain, dressed rye, seeded rolls and Hovis, but the flavour appeals to consumers most. There is nothing to be gained by making the breads healthier if they don’t taste good they simply won’t sell. That is why we are so excited about our bread range. We can demonstrate reduced salt, low fat and clean label breads which taste as good as before.”Waterfields has a reputation for innovation in the UK bread market. It was one of the first companies to introduce a low-glycaemic index (GI) multiseed bread in conjunction with Bakels some five years ago.Bakels Multiseed has become Waterfields’ biggest-selling bread line in terms of both volume and value. The company commands £1.15p for a 400g loaf and £1.25 for six small rolls. “However, it is the flavour that makes it so popular with customers,” adds Waterfield. “Customers come into our shops specifically to buy it. It is a reduced-salt bread, which shows that bakers can produce great-tasting bread and reduce salt at the same time.”Country Oven Low-Gi Multiseed Bread Concentrate is also Bakels’ top-selling product line. It is a blend of wheat, bran and oatflakes combined with pumpkin, linseed and sunflower seeds. Says Pauline Ferrol, Bakels’ national sales controller, wholesale: “Bakels Multiseed is a real winner with UK bakers. It ticks all the boxes as a healthy bread and a seeded product with great taste. We have put a lot of promotional support behind the brand, positioning it as a premium product.”Multiseed will play a key role in Waterfields’ healthy breads range next month. Bakels has worked with John Waterfield to develop a special sleeve (pictured) to go around the bread to make it stand out on-shelf. The sleeve highlights the bread’s attributes and directs consumers to a website that explains the benefits of low-GI bread. Says Ferrol: “These bread wraps are being made available to all our customers on a free-of-charge basis.”Adds Waterfield: “We are looking forward to our Multiseed promotion in April. We are confident of a 20%-plus uplift in sales. I am sure that our new sleeves will position Multiseed as a premium bread and help drive sales still further.” read more
West Sussex pie-maker Higgidy has moved up three places to 43rd in the Sunday Times Virgin Fast Track 100 this year.West Sussex pie-maker Higgidy has moved up three places to 43rd in the Sunday Times Virgin Fast Track 100 this year. The annual league table of the 100 fastest growing privately-owned businesses ranks companies by sales growth over their latest three financial years.Founded in 2003, Higgidy saw annual sales growth of 76.6%, up from £1.4m in 2006-07 to £8.1m in 2009-10. The firm produces around 100,000 pies and quiches a week from its base in Shoreham-by-Sea, and said sales have risen due to the larger range of its products now available in Waitrose as well as an increase in the numbers sold each week at Sainsbury’s. Founder Camilla Stephens added that special tasting evenings have helped the business to understand better what shoppers want. Bristol pie-maker Pieminister, a new entry this year, was ranked 99th in the table. Sales at the firm, which produces 3.5 million pies a year, have grown 45.2% a year, from £1.6m in 2007 to just under £5m in 2010. Its pies are available in all major supermarkets, and it has an expanding chain of shops and stalls throughout the country, including stands at major UK music festivals. It also supplies delis, restaurants, pubs and food halls. read more
Patissier and baker Eric Lanlard has designed a new afternoon tea menu for five-star hotel Jumeirah Carlton Tower in Knightsbridge, London.The star of Channel 4’s Baking Mad and owner of south-west London patisserie Cake Boy, Lanlard has created ‘Rêve d’Orient’ – a selection of traditional French sweet and savoury products with inspirations from the Orient and Middle East.Available in the hotel’s Chinoiserie restaurant, the menu includes a pistachio financier with rose-flavoured cream, and a duo of gourmet pop cones – one filled with dark chocolate ganache and Amarena cherries, the other filled with passion fruit ganache and chocolate popping candy.In addition, the Afternoon Tea by Eric Lanlard features a lemon tart with raspberries and confit lemon peel and a dark chocolate ‘tier drop’, filled with chocolate mousse.The afternoon tea will be available throughout the year at a cost of £40 per person, with the menu set to change in June to incorporate a Jubilee theme. read more
WhatsApp Two people taken to hospital after crash in Cass County Google+ Twitter Pinterest Pinterest Facebook IndianaLocalNews By Jon Zimney – October 9, 2020 0 702 Photo supplied/Cass County Sheriffs Office) Two people were hurt in a crash in Cass County.The collision happened just before 12 p.m. on Friday, Oct. 9, on Monette Street near Robinson Road in Jefferson Township when a vehicle traveling eastbound on Monette ran off the roadway and struck a tree.When Deputies arrived on scene, everyone in the car was out of the vehicle and being treated by medics.The driver was identified as a 21-year-old man from Granger.The two passengers were from Elkhart.the driver and one of the passengers were taken to South Bend Memorial Hospital for treatment.Seatbelts were worn by all individuals in the vehicle and alcohol does not appear to be a factor, according to the Cass County Sheriff’s Office. Facebook Twitter Google+ WhatsApp Previous articleGranger man, 50, sentenced for producing child pornographyNext articleWalletHub: Indiana one of the best states for election day representation Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. read more